Snapper with mediterranean vegetable saut
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| 1 | Garlic clove(s) minced (1 tsp) | |
| 1 | Red bell pepper cored, seeded and diced | |
| 1 | Yellow bell pepper cored, seeded and diced | |
| 1 | small | Zucchini halved lengthwise seeded and minced |
| 1 | small | Yellow squash halved lengthwise seeded and minced |
| ¼ | teaspoon | Saffron threads soaked in |
| 3 | tablespoons | Hot water |
| 1 | teaspoon | Thyme, chopped or |
| 1 | teaspoon | Dried thyme |
| Salt, pepper and cayenne | ||
| 1½ | pounds | Snapper fillets (skin left on) |
| ½ | cup | Flour (approx) |
Directions
Heat « tbs oil in a non-stick fry 0pan. Add the garlic, bell peppers, zucchini, and yellow squash and cook over high heat for 1 minute.
Stir in the saffron, thyme, salt, pepper, and cayenne. Lower the heat to medium and cook for 3-4 minutes, or until vegetables are tender but not soft. Correct the seasoning, adding salt, pepper, and cayenne to taste. The mixture should be very flavorful.
Preheat the oven to 400øF. Cut the snapper into 4 pieces and season with salt and pepper. Dredge the pieces in flour, shaking off any excess. Heat the remaining 1 tbs oil in a non-stick fry pan with a metal handle. Add the fish, skin side down, and cook over medium heat for 3-4 minutes, or until the skin is crisp. Turn the fish and place the pan in the oven. Bake for 10-15 minutes, or until cooked. (When done, it will flake easily when pressed.) To serve, transfer the fish, skin side up, to a plate or a platter.
Spoon the vegetable mixture around it and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 123 Submitted By DIANE LAZARUS On 10-24-95